Mint-Pistachio Pesto w/ Spaghetti

By: Daniel Lucas

Dish: Pasta
Season: Spring
Source: Marcella Hazan
Servings: 4-6
Need help? Read the guide

Ingredients

  • 1 lb spaghetti
  • 2 cups mint, stems removed, tightly packed
  • 2 cups parsley, stems removed, tightly packed
  • 1 cup of pistachios, shelled
  • 1 cup Parmigiano-Reggiano, shredded
  • 1/4 cup olive oil
  • 4 tbsp. butter
  • lemon
  • salt
  • pepper

Some people are pesto purists. I am not one of them. I like to make this pesto in the spring when fresh basil is still months out and jars of tomato sauce are running out from the fall canning extravaganza. Adapted from Marcella’s classic pesto recipe, this dish will be more than just a substitute for the real deal.

Method

  1. In a food processor or (good) blender, combine mint, parsley, and pistachios until coarsely ground. Reserve enough mint and pistachios for a garnish later.
  2. Slowly add in the olive oil until pesto is a smooth consistency. Try not to over-blend the olive oil, as that can cause it to have a bitter taste.
  3. Season with salt and pepper to taste. Pesto should be a bit salty–it needs to flavor the pasta!
  4. Bring a large pot of water to a boil and cook pasta as instructed here. Reserve 1/4 cup of the starchy cooking water.
  5. While your pasta is cooking, stir in the Parmigiano-Reggiano and butter by hand. Doing this by hand right before serving will maximize the creaminess of the pesto.
  6. Once the pasta is cooked, toss with the pesto. This recipe should be enough to make 2 lbs, so you should be able to reserve half for later. Add as much as feels right to you.
  7. Serve with lemon, mint, and pistachio.

Mint-Pistachio Pesto w/ Spaghetti

By: Daniel Lucas

Some people are pesto purists. I am not one of them. I like to make this pesto in the spring when fresh basil is still months out and jars of tomato sauce are running out from the fall canning extravaganza. Adapted from Marcella’s classic pesto recipe, this dish will be more than just a substitute for the real deal.

Method

  1. In a food processor or (good) blender, combine mint, parsley, and pistachios until coarsely ground. Reserve enough mint and pistachios for a garnish later.
  2. Slowly add in the olive oil until pesto is a smooth consistency. Try not to over-blend the olive oil, as that can cause it to have a bitter taste.
  3. Season with salt and pepper to taste. Pesto should be a bit salty–it needs to flavor the pasta!
  4. Bring a large pot of water to a boil and cook pasta as instructed here. Reserve 1/4 cup of the starchy cooking water.
  5. While your pasta is cooking, stir in the Parmigiano-Reggiano and butter by hand. Doing this by hand right before serving will maximize the creaminess of the pesto.
  6. Once the pasta is cooked, toss with the pesto. This recipe should be enough to make 2 lbs, so you should be able to reserve half for later. Add as much as feels right to you.
  7. Serve with lemon, mint, and pistachio.

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